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Egg Salad Recipe

Egg Salad Recipe

Egg Salad Recipe

This unusual and attractive salad may be served with a light fish dish or by itself with hot crusty bread.

Ingredients :

  • Hard-boiled eggs 6, shelled and sliced
  • Green capsicums (bell peppers) 2, small, white pith removed, seeded and chopped
  • Red capsicum (bell pepper) 1, small, white pith removed, seeded and chopped
  • White button mushrooms 3, wiped and thinly sliced
  • Black olives 6, pitted
  • Chopped walnuts 1 Tbsp

Dressing :

  • Garlic 1 small clove, peeled and crushed
  • Paprika 1 tsp
  • White wine vinegar 2 Tbsp
  • Olive oil 90 ml (3 fl oz / 6 Tbsp)
  • Salt 1/4 tsp
  • Ground black pepper a dash
  • Sugar 1/2 tsp

Method :

  1. Arrange eggs, capsicums, mushrooms and olives on a medium-sized serving dish. Sprinkle walnuts over.
  2. In a screw-top jar, combine ingredients for dressing. Shake briskly and pour dressing over salad. Toss to coat ingredients well with dressing. Refrigerate for at least 30 minutes before serving.

Serves 2–4

See also Eggs Cooking “Steamed Egg Wrapped in Banana Leaf Recipe”